Directions

Preheat oven to 375 degrees F (190 degrees C).

Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.

Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.

Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Most Helpful Positive Review

Sep 15, 2007

As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks!

Refreshing and delicious would be the best description for this dish. It is a perfect summer meal not only because it takes advantage of ingredients at their peak, but when it is hot and humid, the last place one wants to be is cooking over a hot stove. Just a few suggestions/minor changes: 1) DON’T cook the salsa with the fish. The coolness of the salsa makes a nice compliment to the warm fish. 2) Do make more of the salsa. It’s good. 3) I add a bit more broth than suggested. The first time I made this recipe, all the broth evaporated and the fish stuck to the bottom of the pan (I also prefer to use vegetable broth, but that is a taste preference.) 4) The lemon pepper isn’t enough; we add more seasonings to give the fish extra flavor. Oregano leaves are a must and – depending on my mood – cayenne pepper/red pepper flakes (for a little oomph) or cinnamon (for sweetness). I usually serve this recipe with mashed sweet potatoes (they add some substance to the meal, but still keep it semi-healthy), but asparagus, an avocado salad or Waldorf salad would all be good accompaniments.

This was GREAT! I happened to have shallots lying around, but I wouldn't hesitate to use a yellow or green onion in it's place. I didn't have lime juice so I used half OJ and half lemon juice. I added extra brown sugar, cilantro and 2 green onions for extra zing. I will make this all the time. Thanks!

This was even better than I had expected and I didnt even have a couple of things on hand. I followed the others reviews and baked the salsa on top of the salmon. I left one piece without the salsa for a picky child, but the juice flavored that one nicely too. The pineapple and tomato combo was nice and tangy. I used a little purple onion because I didnt have shallots. I also realized that I was out of chicken broth so I just poured the salsa all over the fish and baked until flaky. I let it set a few minutes so the soy/juice thickened some. Delicious! My teenage daughter ate two pieces and went on and on about how great it was!

KUDO'S to the chef.
I agree. keep it as intended or create your own recipe......hehe
very good and unique recipe..
a few minor alterations per taste. but someone decided to change the entire intent of recipe.....making it all different..
I like the original......
baked with the condiment sauce may be good, but is a different recipe and flavor all together...
Originality has its perks...and as a hobby chef, I applaud you.....

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.